Double Chocolate Espresso Cookies are for all the chocolate lovers out there and if you have one in your life then you need recipe. Deep chocolate flavor with a hint of coffee is wrapped up in a cookie that is chewy with a crunchy edge and dotted with soft chocolate chips. Can you say “decadent”?
You know a cookie recipe is good when they are immediately gone, and everyone is looking for them. That is exactly the reaction I get with these cookies. Even my coffee hating husband loves these cookies, because of how incredibly chocolatey and tender they are. Although you get a hint of the coffee, it is really the depth of the chocolate that will blow you away.
How do you make Double Chocolate Espresso cookies?
Ingredients you need
Flour: All-purpose flour works perfectly in this recipe.
Baking Soda: Baking soda works as a leavening agent, so it is important to make sure that it has not expired. Check the date on your baking soda to make sure it is fresh.
Cocoa Powder: Use unsweetened cocoa powder. For this recipe I like to use Hersey’s Cocoa 100% Cacao Natural Unsweetened powder.
Instant Espresso Powder: This is what intensifies the chocolate flavor in the cookies. You can find this in the coffee section in most supermarkets.
Salt: I use Kosher salt in this recipe. If you are substituting table salt, then I recommend cutting the amount in half.
Butter: The butter should be softened, not melted. I prefer to use unsalted butter so that I can control how much salt I add to the recipe.
Granular Sugar and Brown Sugar: The brown sugar adds a hint of molasses that works so well with the chocolate and espresso.
Egg: The egg should be at room temperature so that it blends easily into the batter.
Semi-sweet Chocolate Chip Morsels and Espresso Morsels: Nestles makes both the chocolate and espresso chips that I like for this recipe. If you can’t find the espresso morsels, you can omit them and just use the semi-sweet chocolate chips.
Making the cookies
- Cream the butter and sugar.
- Add the egg and vanilla.
- Combine the flour, baking soda, cocoa powder, instant espresso powder and salt, then add it to the batter.
- Stir in the chocolate and espresso morsels.
Place 1” scoops of cookie dough on a baking sheet and bake at 350° for 10 minutes.
Measure the flour by spooning the flour into a measuring cup and then leveling it off with a knife or pastry cutter. This will ensure that the flour is not packed resulting in to much flour.
Bake the cookies until the edges are dry, between 9-11 minutes depending on your oven.
Storing and freezing
Baked cookies can be stored at room temperature in an airtight container for up to a week. You can also freeze them after they have been baked and cooled. They will stay fresh in the freezer for up to 2 months.
The cookie dough can be frozen as well. Scoop the dough onto a parchment lined cookie sheet and cover it with plastic wrap. Place in the freezer until the dough is frozen, then transfer them to a plastic freezer bag and return them to the freezer. Allow them to defrost for about 20 minutes before baking as usual.
This is a versatile recipe so feel free to make this recipe perfect for your crowd.
- Add white chocolate chips and make this a triple chocolate cookie or substitute white chocolate for one of the other flavors.
- Mix in some toffee chips for an added surprise.
- Peppermint candy bits would be great for a holiday cookie.
- Try adding in some nuts: almonds, hazelnuts, walnuts, or pecans would be delicious!
- You can also roll the cookies in sugar before baking or
- Sprinkle some sea salt on the unbaked cookies.
Espresso powder does heighten and intensify the flavor of chocolate in baked goods. If you add just 1 or 2 teaspoons to your cake or cookie recipes, you won’t taste the espresso, but the chocolate will be much stronger and deeper.
The short answer is no. Instant espresso is more concentrated and ground finer then instant coffee. Instant coffee is usually made from Robusta beans and instant espresso is made from Arabica beans. This post from Coffee Affection provides a more detailed explanation of the differences between the two.
You can certainly replace the instant espresso with cocoa powder, but you will change the flavor profile of your recipe. The recipe will not have the intense chocolate flavor that the espresso adds to the chocolate.
Other cookie recipes you will love
The Best Oatmeal Chocolate Chip Cookies
Sicilian Almond Paste Cookies, “Pasticcini alla Pasta di Mandorla
Decadent Double Chocolate Espresso Cookies
- Cookie sheet
- Parchment Paper
- 1 cup Flour
- ¼ cup Cocoa Powder unsweetened
- 1 tbsp Instant Espresso Powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup Butter unsalted, softened
- ⅓ cup Sugar
- ⅓ cup Brown Sugar
- 1 Egg large
- ½ tsp Vanilla
- ⅓ cup Espresso Chips
- ⅔ cup Semi Sweet Chocolate Chips
- Preheat oven to 375°.
- Combine the flour, cocoa powder, instant espresso powder, baking soda and salt in a medium bowl and set aside.
- Beat the butter, sugar and vanilla at medium speed until creamy.
- Add the egg to the creamed butter and mix well.
- Slowly add the flour mixture, scrapping the bowl between additions.
- Using a spatula or a wooden spoon, mix in the espresso and chocolate .chips until evenly distributed throughout the dough.
- Line a cookie sheet with parchment paper. Drop the dough in 1 inch mounds using a spoon or a cookie scoop onto the cookie sheet.
- Bake for 9-11 minutes. Let the cookies cool on the cookie sheet for 2-3 minutes before transferring them to a cooling rack.